Easy Teriyaki Chicken With Homemade Sauce In 15 Min

Hey there, foodie friend! Got a craving for something sweet, savory, and ready in a flash? This easy teriyaki chicken with homemade sauce is your new weeknight hero. I’ve made this so many times when I’m short on time but still want a meal that slaps. In just 15 minutes, you’ll have juicy chicken coated in a sticky, glossy sauce that tastes better than takeout. Ready to impress your taste buds? Let’s get cooking!

Why This Teriyaki Chicken Rocks

This teriyaki chicken is my go-to when I want a quick dinner that feels like a treat. The homemade sauce is the star—sweet, tangy, and just the right amount of umami. I’ve whipped this up for last-minute dinners, and it’s always a hit. Here’s why I can’t get enough:

• Lightning Fast: 15 minutes, start to finish. Perfect for those “I’m hangry” moments.

• Better Than Takeout: No greasy containers or delivery fees needed.

• Super Versatile: Serve it with rice, veggies, or even in a wrap.

Ever wonder why teriyaki sauce is so addictive? It’s that perfect balance of sweet and savory that keeps you coming back for more!

Ingredients You’ll Need

This recipe serves about 2–3, so double it if you’re feeding more. The ingredients are simple, and the sauce comes together with pantry staples. No need to hunt down anything fancy—promise!

For the Teriyaki Chicken:

• 1 lb boneless chicken breast or thighs, cut into bite-sized pieces (thighs are juicier, IMO)

• 1 tbsp vegetable oil (for cooking)

• 1/4 cup green onions, chopped (for garnish)

• 1 tsp sesame seeds (optional, for that restaurant vibe)

• Cooked rice or veggies, for serving (white rice is my fave)

For the Homemade Teriyaki Sauce:

• 1/4 cup low-sodium soy sauce (keeps it from being too salty)

• 2 tbsp honey (for that sticky sweetness)

• 1 tbsp rice vinegar (adds a tangy kick)

• 1 tbsp brown sugar (deepens the flavor)

• 1 tsp sesame oil (for that nutty depth)

• 1 tsp fresh ginger, grated (or 1/2 tsp ground ginger)

• 2 cloves garlic, minced (because garlic is everything)

• 1 tsp cornstarch mixed with 1 tbsp water (for thickening)

Pro tip: Fresh ginger makes the sauce pop, but ground works in a pinch. You’re basically a sauce wizard now! 😎

Step-by-Step Instructions

This recipe is so easy, you’ll be eating before you know it. Let’s break it down to get that teriyaki chicken on your plate ASAP.

Step 1: Prep the Ingredients

Cut the chicken into bite-sized pieces. Mince the garlic and grate the ginger. Mix the cornstarch with water in a small bowl to make a slurry. This prep takes maybe 3 minutes—quick, right?

Step 2: Cook the Chicken

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until golden and cooked through. Don’t overcook it—juicy chicken is the goal. Set the chicken aside on a plate.

Step 3: Make the Teriyaki Sauce

In the same skillet (keep those tasty bits!), add the soy sauce, honey, rice vinegar, brown sugar, sesame oil, ginger, and garlic. Stir and bring to a simmer for 1 minute. Add the cornstarch slurry and stir for another 1–2 minutes until the sauce thickens and gets glossy. Your kitchen’s gonna smell like a teriyaki dream!

Step 4: Combine and Coat

Toss the cooked chicken back into the skillet with the sauce. Stir to coat every piece in that sticky goodness. Cook for 1 minute to warm through. Done and done!

Step 5: Serve It Up

Serve the teriyaki chicken over cooked rice or alongside steamed veggies. Sprinkle with green onions and sesame seeds for that extra flair. Dig in and enjoy the takeout vibes at home!

Tips for Teriyaki Perfection

Want to make this dish even better? Here are my go-to hacks:

• Marinate for Extra Flavor: If you’ve got 10 extra minutes, marinate the chicken in half the sauce before cooking. It’s next-level tasty.

• Crisp It Up: For a slight char, cook the chicken on high heat for a minute longer.

• Double the Sauce: Love extra sauce for your rice? Double the sauce ingredients and thank me later.

• Veggie Boost: Add broccoli, bell peppers, or snap peas to the skillet for a one-pan meal.

Ever try making teriyaki and end up with a watery sauce? The cornstarch slurry is your secret weapon for that perfect glossy finish.

Why This Recipe Works

This teriyaki chicken is a lifesaver because it’s quick, flavorful, and doesn’t skimp on quality. The homemade sauce beats store-bought any day—it’s fresher, cheaper, and you can tweak it to your taste. Plus, it’s a one-pan wonder, so cleanup is a breeze. I’ve made this for friends who swear I ordered it from a restaurant. Nope, just me and my skillet!

Serving Suggestions and Variations

This dish is like a blank canvas for deliciousness. Here are some fun ways to mix it up:

• Teriyaki Bowls: Serve over rice with steamed broccoli and carrots for a hearty bowl.

• Wrap It Up: Stuff the chicken into a tortilla with lettuce and extra sauce for a quick wrap.

• Low-Carb Option: Swap rice for cauliflower rice or zucchini noodles.

• Spicy Twist: Add a pinch of red pepper flakes to the sauce for some heat.

I love pairing this with a cold iced tea or a light beer. What’s your go-to side for teriyaki?

Storing and Reheating

Got leftovers? Store the teriyaki chicken in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for 2–3 minutes to keep the sauce sticky. Microwaving works, but it can make the chicken a bit soggy, so go easy. Freeze for up to 2 months, but the sauce might separate a bit—stir well when reheating.

Wrap It Up

This easy teriyaki chicken with homemade sauce is your ticket to a quick, delicious dinner that tastes like you spent way more time on it than you did. It’s sweet, savory, and so satisfying, you’ll be making it on repeat. I whip this up whenever I’m craving takeout but want to keep it homemade. Give it a try, tweak it to your liking, and enjoy every sticky, flavorful bite. What’s your favorite way to serve teriyaki?